White Chicken Chili

I have loved white chicken chili since the very first time I had it. I can even remember exactly when and where I had it. It was at a restaurant in Green Bay about 6 years ago. I remember how spicy it was, how perfectly creamy the beans made it and how all the flavors balanced so well. It was amazing.

I tried making a few times myself over the years, but I was never really impressed. A lot of the recipes I found called for those small cans of diced green chilies, which you just can’t get in France. So when my sister finally sent me some in the mail, I knew exactly what I wanted to make – white chicken chili and jalapeno popper dip. Since I only had 4 cans of diced jalapenos (not diced green chilies – these are much better and spicier), I knew I needed to make the most of them.

This is what I made – twice.

The recipe calls for 1 4-ounce can of diced jalapenos, but you can use diced green chilies if you want. It just won’t be as spicy. I also topped my chili with sour cream, cheddar cheese, cilantro leaves and sliced green onions, but you can choose whatever toppings you prefer.

Such a family favorite! Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! http://www.whatscookingwithruthie.com Come back again tomorrow to share! xoxo~ Ruthie

The recipe should read chicken, broth. So you add it at step 5. Sorry! I guess I didn’t proofread thoroughly enough.I’m so glad you pointed it out. I will update it just as soon as I have my wifi back up and running.